Faire La Fete Brut Front Label
Faire La Fete Brut Front LabelFaire La Fete Brut  Front Bottle ShotFaire La Fete Brut Faire La Fete Cremant de Limoux Notes Product Video

Faire La Fete Brut

  • TP91
750ML / 12% ABV
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4.3 133 Ratings
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4.3 133 Ratings
750ML / 12% ABV

Winemaker Notes

Faire La Fête Brut is from Limoux, France. A blend of Chardonnay, Chenin Blanc and Pinot Noir, the wine is made in the traditional way, méthode traditionnelle, and aged on the lees for 15 months before release. It is a light golden in color with vibrant aromas and flavors of baked apple, white cherry and lemon meringue.

Sustainably hand-harvested, vegan-friendly, gluten free, and half the sugar of tank-fermented Prosecco.

From gourmet caviar and oysters to popcorn, Faire la Fête is a versatile wine that pairs well with a range of dishes and cuisines. Try with an Asian pear salad, spicy tuna rolls, or pork chops and applesauce.

Blend: 70% Chardonnay, 20% Chenin Blanc, 10% Pinot Noir

Critical Acclaim

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TP 91
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Produced in the traditional method, the wine spent 15 months sur lie before disgorgement. The blend of Chardonnay, Chenin Blanc, and Pinot Noir stirs the senses with aromas of pear, vanilla wafer, and lemon peel. Bubbles dissipate into a creamy texture. Notes of fresh linen, apple, and white flowers come through in a delicate manner.
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Faire La Fete

Faire La Fete

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Faire La Fete, France
Faire La Fete  Winery Video

Faire La Fête is France’s answer to making champagne affordable again by offering consumers the same traditional quality of $60+ Champagnes at a third of the price. Faire La Fête is the original champagne produced in Limoux, France, the birthplace of sparkling wine in 1531. Sustainably hand-harvested, bottle aged, and half the sugar of tank-fermented Prosecco, Faire La Fête is convincing American consumers who love French champagne but couldn’t afford it for any time celebration, that they now can. Très joy!

Sparkling wine in Limoux predates the Champagne region by more than 150 years. There are 41 villages in Limoux, France. The same families have been growing grapes there since the 1500’s. Benedictine monks in the abbeys around Limoux made wine from the grapes of the region every year. But a happy accident at the Saint Hilaire Abbey in 1531 produced the first sparkling wine, thus the first official documentation of sparkling wine production in France. The monks of Saint Hilaire perfected the process of making sparkling wine, now known as the traditional method (méthode traditionnelle). It wasn’t until the early 1700’s when a monk named Dom Pierre Pérignon brought the process 900km north to Champagne that the Champagne region began producing sparkling wine. The style was quickly popularized from there and called champagne across the globe for the next 200+ years.

Limoux is nestled within the Languedoc region in southern France, amongst the foothills of the Pyrenees mountains. Influenced by both strong winds off the Atlantic Ocean and warm winds off the Mediterranean Sea, Limoux’s Mediterranean climate is ideal for grape growing, allowing for slow and even ripening. The climate coupled with rocky soils of clay, sandstone and limestone create Limoux’s distinct terroir.

The most planted grapes in Limoux are Mauzac, Chardonnay, Chenin Blanc, Merlot and Pinot Noir. All grapes in the region are hand-harvested for quality control. Limoux also has some of the oldest and most sought-after Chardonnay vines in southern France, which impart richness and complexity to a sparkling wine blend.


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An appellation in the cooler, elevated, southern Languedoc and internationally recognized for its sparkling wines, Cremant de Limoux by definition must be comprised predominantly of Chardonnay and Chenin Blanc with only miniscule amounts of the indigenous white variety, Mauzac.

This is in contrast to the more regional sparkler, Blanquette de Limoux, created from mainly Mauzac with tiny amounts of Chardonnay and Chenin Blanc.

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A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.

There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.

SOU992762_0 Item# 153125

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